Escabeche De Pollo (Peruvian)

Ingredients :

1 x Chicken -- approx. 4 lb
12 x Parsley sprigs
1 1/2 tbl Salt
2 cup Red wine vinegar
1/2 cup Achiote oil
4 cup Red wine
12 clv garlic
3 x Carrots
12 x Onions -- small
4 x Celery stalks
3 x Chiles serranos/jalopeno
2 x Red peppers
4 x Bay leaf
2 x Green peppers
1 tsp Cayenne pepper

Method :

* Cut chicken in 8 serving, sprinkle with salt. Heat oil in large skillet and brown chicken slowly, approx. 8-10 min for the breast and 20-30 for the leg and thigh. Remove chicken and set aside. Add garlic and onions to skillet and cook until they are golden brown, approx. 5 min. Add the chile, bay leaves, cayenne, remaining salt and thyme. Saute 1-2 min. Add vinegar and red wine, bring to a boil and simmer 15 min. Add carrots (2.5 by 0.5 in strips), celery (diagonal slices 1.5 in wide), and cook 10 min.
* Add red and green peppers (cut in 1.5 in triangles) and simmer 5 min. Pour marinade over the chicken and let cool.